Recipe for cooking vegetable meal-in-one
Jewish and Eastern European Recipes :: Jewish and Eastern European Vegetable Dishes
This is a Sephardic recipe.
1 c. diced green beans
1 c. diced carrots
1 c. diced eggplant
1 c. stewed or 1 1/2 (one and one-half) c. sliced fresh tomatoes
1 tsp. salt
4 Tbsp. butter or shortening
4 eggs, well beaten
2 c. cooked rice, drained and tightly packed
Wash and drain diced vegetables. Combine and add tomatoes. Sprinkle and distribute with salt and stir once or twice.
Butter baking dish or casserole and turn in vegetable mixture. Melt remaining shortening in a saucepan and drizzle over top of vegetables. Pour beaten eggs over top and bake 25 to 1/2 an hour at 350 degrees fahrenheit or until eggs are set.
Serve with mounds of cooked rice around or underneath.
Serves 5 or 6.
Variation
Substitute cooked fine noodles or macaroni for rice.
